Sauce for Soft Boiled Eggs: pepper, lovage, soaked pine nuts, pour on honey, vinegar, flavor with liquamen.
Well, okay. This was the thing I thought was going to turn out to be a, “huh. ….so that happened” dish.
Grainger’s version of this sauce is to soak pine nuts in water or wine over night, then grind it up with all the other stuff, and it’ll come out like a mayonnaise.
A note on the pine nuts: I busted a chunk from my budget on getting proper Mediterranian pine nuts. The pine nuts from China can cause a reaction in people that makes everything they eat taste putrid, and I did not want that. So the internet to the rescue, and I ordered pine nuts that cost lots of money. But nothing tasted putrid! So yay!
I already had red wine, so I soaked the pine nuts in that, and really, white wine would have at least made the color less….puce-like. Then we put the pine nuts through a food processor, which left them a little gritty. But it was what it was, and Isabelle put in the honey, vinegar, lovage, pepper, and liquamen (honestly, I have no idea of the amounts. I started with 2 pounds of pine nuts and we went from there?), and then all of us in the kitchen stood around and tasted it and went “…it needs a thing!” and we couldn’t figure it out, so I took it home, froze it, and left it to think about what it did.
The day of the feast, we tried to use an immersion blender on it (well, Ailis did. Morwenna told me I wasn’t allowed to use it. My track record with borrowed toys is not good) and that didn’t smooth it out too much, but I tossed in a splash of dessert wine and called it good.
(And my egg-boiling abilities are kind of sad, so the eggs were more hard than soft boiled, but whatever. We glooped a bit of sauce on each egg half and sent ’em out)
People seemed to actually like it!